Beef Stroganoff Soup

This Beef Stroganoff Soup brings all the creamy, savory flavors of the classic dish into a comforting bowl of soup. It features tender chunks of beef, earthy mushrooms, and silky egg noodles swimming in a rich broth that’s ideal for cozy nights. The slow simmer deepens the flavors, making it perfect for sharing with family or friends on chilly evenings.

I first made this recipe when craving stroganoff but wanted something lighter and easier to serve in larger portions. Now it’s a favorite—so good that everyone asks for seconds.

Ingredients

• Two pounds stew meat: like chuck roast which becomes tender and juicy with slow cooking
• Half teaspoon each of salts and spices: salt, black pepper, garlic salt, celery salt, and onion powder for balanced seasoning
• Two to three tablespoons olive oil: to sear the beef and develop rich flavor
• Three tablespoons butter: to sauté the aromatics and add silkiness
• One yellow onion: diced to provide a sweet, caramelized base
• Twelve ounces baby bella mushrooms: sliced thickly because they retain their texture and add an earthy note
• Three to four cloves garlic: minced for a savory kick
• Half cup dry red wine: such as Cabernet Sauvignon to deglaze the pan and intensify the soup’s richness
• One tablespoon Worcestershire sauce: to introduce a subtle tang and umami depth
• Two teaspoons Dijon mustard: for brightness and complexity
• Half teaspoon each dried herbs: dried thyme, rosemary, and parsley for herbal warmth
• One third cup flour: to thicken the broth for a luscious finish
• Six cups beef broth and one cup chicken broth: which balances richness with a gentle lightness
• One beef bouillon cube: for extra depth
• One bay leaf: as a subtle aromatic element
• One and a half cups frozen peas: for bursts of sweetness and color
• Three quarters cup sour cream: stirred in at the end for creaminess and tang
• Three cups egg noodles: cooked separately and added when serving to maintain perfect texture

Step-by-Step Instructions

Sear the Beef:

Cut the stew meat into one-inch cubes and pat dry. Season with salt, black pepper, garlic salt, celery salt, and onion powder. Heat one to two tablespoons olive oil in a large soup pot over medium-high heat. Brown the beef in batches for one to two minutes—no need to cook all sides—just enough to develop a good sear and flavor. Remove the beef and set aside. The centers should remain red.

Deglaze the Pot:

Turn off the heat and pour in a splash of red wine. Use a silicone spatula to scrape up the browned bits from the bottom of the pot. This step adds incredible complexity to the soup.

Sauté Vegetables:

Add butter, diced onions, sliced mushrooms, and minced garlic to the pot. Set heat to medium and cook for five minutes, stirring often until the onions soften and the mushrooms release their moisture. Pour in the remaining wine and let it reduce for four to five minutes while stirring frequently.

Build Flavor:

Stir in Worcestershire sauce, Dijon mustard, dried thyme, rosemary, and parsley. Cook for one minute to marry the flavors.

Make the Roux:

Add the flour to the pot and cook, stirring continuously for two minutes to cook out the raw taste and thicken the broth later.

Add Broths and Seasonings:

Slowly add beef broth in small splashes while stirring continuously, then add chicken broth the same way. Toss in the beef bouillon cube and bay leaf. Bring everything to a boil, then lower to a gentle simmer.

Simmer the Soup:

Return the seared beef and any accumulated juices to the pot. Cover partially and let it cook gently on medium-low heat for 45 minutes. This slow simmer renders the beef tender and concentrates the flavors. Stir occasionally and reduce heat if it starts to boil.

Cook Noodles Separately:

Boil the egg noodles in salted water until just tender. Drain and keep warm aside from the soup to avoid overcooking.

Final Touches:

Stir frozen peas into the soup and remove the bay leaf. In a separate bowl, mix sour cream with about half a cup of hot broth until smooth, then whisk this mixture slowly into the soup. This step prevents curdling and provides a creamy finish.

Serve and Garnish:

Spoon the soup over the egg noodles in bowls. Garnish with fresh parsley if desired and enjoy immediately.

Save

My favorite part is the sour cream stirred in at the end—it adds that authentic stroganoff tang and creamy texture that really pulls everything together. This dish always evokes memories of family dinners where everyone gathered around the table, savoring the warmth and heartiness.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to three days. For longer storage, freeze the soup without noodles for up to three months. When ready to eat, thaw overnight and reheat gently on the stove. Add freshly cooked noodles during serving for the best texture.

Ingredient Substitutions

If you do not cook with wine, substitute with equal parts beef broth and a couple of tablespoons of red wine vinegar. White button mushrooms can replace baby bellas, though the flavor will be milder. You can use all beef broth if preferred, but the chicken broth adds a subtle balance to the taste. If fresh herbs are not available, dried are perfectly fine—just remember to adjust quantities slightly as dried herbs are more concentrated.

Serving Suggestions

This soup pairs wonderfully with a simple green salad or crusty bread to soak up every last bit of the flavorful broth. A sprinkle of fresh parsley or a squeeze of lemon juice brightens the bowl beautifully.

Pro Tips

Always pat your beef dry before searing to get a good crust and avoid steaming. Cook noodles separately so they don’t become mushy from sitting in the soup overnight. Whisk sour cream with warm broth before adding it to avoid curdling and keep the soup velvety smooth.

Recipe FAQs

→ What cut of beef works best for this dish?

Tougher cuts like chuck roast and stew meat are ideal as they become tender with slow cooking, while sirloin or tenderloin roasts cook faster but remain juicy.

→ Can I substitute the mushrooms?

Baby Bella mushrooms are preferred for their texture and flavor, but white button mushrooms can be used if necessary.

→ Why add red wine during cooking?

The wine deglazes the pan, lifting browned bits and adding complexity to the broth for deeper flavor.

→ How should the noodles be prepared?

Cook egg noodles separately in salted water, then add them to serving bowls to keep their texture firm and prevent overcooking.

→ What is the role of sour cream in the dish?

The sour cream is blended with some broth and folded into the soup to provide a creamy, tangy finish that balances the rich flavors.